Cooking Instructions
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Step 1
Get a sturdy dutch oven. Heat
Butter (30 g)
and
Olive Oil (1 dash)
over medium-high heat.
Step 2
Add the
Chicken (905 g)
and brown until just cooked, then add
Onion (1)
and
Garlic (6 cloves)
. Let them soften for a couple of minutes.
Step 3
Add
Garam Masala (15 g)
,
Curry Powder (6 g)
,
Chili Powder (1 g)
,
Paprika (1 g)
, and season with
Salt (2 pinches)
, and
Ground Black Pepper (2 pinches)
.
Step 4
Finally, add the remaining
Butter (45 g)
,
Tomato Sauce (480 g)
,
Half and Half (480 mL)
,
Bay Leaves (2)
, and
Plain Greek Yogurt (140 g)
. Let it gently bubble and develop flavor for 15 minutes, stirring often.
Step 5
In the meantime, in a small bowl stir together
Water (120 mL)
and
Corn Starch (7 g)
. Once the 15 minutes are up, pour the mixture into the saucepot and stir well. Let the sauce thicken and simmer for another 15 minutes.
Step 6
In another pot, bring water to a boil and cook the
Rice (to taste)
following the package instructions.
Step 7
Serve the butter chicken with s rice and
Naans (to taste)
.
